guru encounters in california

Fig. 1. San Francisco by sea.

I spent the second half of January in Northern California, one of my new favourite places in the world.

Berkeley, California is home to Cultured Pickle Shop, and I spent a week there scrubbing beets, mixing sauerkraut, filling jars, and grilling master-pickler Alex Hozven about her ascent to pickle stardom.

I also wandered around sunny San Francisco for a few days. Naturally, I made the pilgrimage to Tartine bakery, home of Chad Robertson, the author of my sourdough bread bible. I braved the line-up, feasted on my delicious purchases, and glimpsed the master (see here for glamour shots).

Figs. 2 & 3. It wasn't just about the food.

I ferment, you ferment, we ferment

Montrealers! I will be leading a Fermentation ABCs workshop at Dépanneur le Pick Up on Tuesday, March 27, 8pm. 


We'll talk about the craft and get our hands dirty. Plus, everyone will leave with two different vegetable mixtures to ferment at home, plus a yogurt sample to get you started with dairy fermentation!


To sign up, contact lepickupevents@gmail.com .

 


Come one, come all!

be mine.

"Torshi Left", or Lebanese pickled turnips, made a highly appropriate appearance on the eve of Valentine's day. This latest Culture Club offering is hot pink, crunchy and delicious. Made with love.

Extra! Extra!

At the beginning of January I sat down with writer Natasha Pickowicz to talk about lacto fermentation (and winter coping strategies!). Here's her article for the Montreal Gazette. That's not me in the photo, it's Leyla Majeri, home-fermenter extraordinaire.

choucroute garni

Fig. 1. After daylight fades, meat, potatoes and sauerkraut sustain on the longest nights of the year.

The eve of the shortest day of the year calls for slow-simmering pots. Butter. Onions and russet apples. Red cabbage sauerkraut, sour spiced beets, red wine, vegetable stock. Salt and pepper. In that order. Boiled special potatoes from Patrice at la société des plantes + more butter and dill. Spicy smoked sausage with mustard. You're ready for anything.

Holiday Puces Pop and a special announcement!

Elves have been working away in the 100%ferments kitchens... Come taste their new wintery creations! Sour spiced beets, zesty salt-cured lemons, winter kimchi, horseradish sauerkraut and all of the old standards are back for another round of Puces Pop!

And, an important announcement:

Introducing the "Culture Club" Pickle/Kraut Share!

Sign up to:

• Receive one jar (500mL) of lactofermented vegetables per month, from January to May – five different blends artisanally made from seasonal Québec vegetables, spices, and creativity. Pick-up in the Mile End, on the second Monday of the month. Starts January 9!
  
  
• Participate in a hands-on workshop where we will discuss different methods of vegetable fermentation while we make two different vegetable blends that you will take home with you. Date to be determined – in February or March.
  
  
• Support a young entrepreneur who looks forward to growing her business while working with local producers, seasonal produce, and traditional and multicultural methods.

This is a great deal for $45! There are only 40 spots, and it all starts January 9th!

To sign up, email haley[at]100ferments[dot]com

curtido 2

It's a bird! It's an egg! It's curtido!

Fig. 1. Curtido hangin' at its pal's.